Slow Cooker Chicken Chile Verde

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Two peas & their pod

Total Time

Not specified

Prep Time

Not specified

Cook Time

3-4 hours on high or 6-8 hours on low

Rating

(6)

Ingredients

Not specified

2 lbs tomatillos husked, washed and dried, and cut in half
10 medium Anaheim peppers, cut in half, seeds removed
1 jalapeño pepper
1 cup diced onion
4 garlic cloves
2 cups roughly chopped cilantro
1 tablespoon cumin
1 teaspoon paprika
Zest of 1 lime
Juice of 1 lime
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups chicken broth
2 lbs boneless skinless chicken breast
Tortilla, beans, and rice for serving, optional

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Preparation

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Step 1

Preheat oven to 450 degrees F. Place tomatillos and Anaheim peppers on two large greased baking sheets. Roast until tomatillos are golden brown about 5-7 minutes, and until peppers are charred.

Step 2

Place peppers in a brown paper bag to sweat for about ten minutes. Remove the peppers from the bag and peel.

Step 3

In a blender or food processor, combine 6 peppers (12 pepper halves), tomatillos, jalapeños, onion, garlic, cilantro, cumin, paprika, lime zest and juice, sugar, and salt and pepper to taste. Blend until smooth.

Step 4

Dice the remaining Anaheim peppers. Pour salsa verde, chicken broth, diced Anaheim peppers, and chicken into the slow cooker. Add salt and pepper.

Step 5

Cook on high for 3-4 hours or on low for 6-8 hours or until chicken is at least 165 degrees in the center of meat.

Step 6

Once chicken is cooked, use a slotted spoon to remove chunks of chicken to a cutting board, shred and return to crock pot with chile verde sauce. Season with salt and pepper, to taste. Serve warm with tortillas, beans, and rice.